Oats and raisins are Blood-nourishing while cranberries and cinnamon are Damp-resolving. Cinnamon is hot, while cranberries are cold, so the overall temperature is fairly neutral, though you can make the recipe more warming by adding more cinnamon and less cranberry or more cooling by adding more cranberry and less cinnamon.


100g agave nectar
150g coconut oil
150g porridge oats
60g wholemeal flour
115g dates, finely chopped
2 tbsp pumpkin seeds, roughly chopped
75g dried cranberry
40g raisins
1 tsp ground cinnamon


Preheat the oven to 180°C (fan 160°C, gas mark 4).

Line a baking tin with baking parchment.
Melt the agave nectar and coconut milk in a saucepan over a low heat, stirring until combined. Add the dates allow to soften for a couple of minutes, then blitz with a stick blender until a sticky paste forms.
Add the other ingredients to a large bowl, pour over the date mixture and mix well.
Spoon the flapjack mixture into the baking tin, pressing down firmly.
Bake for 25-30 minutes, until golden brown on top.
Remove from the oven, allow to cool for 5 minutes before scoring into pieces, then leave to cool completely before turning out of the tin.

Adapted from www.andyskitchen.co.uk